LITTLE JOEYS PIZZA RESTAURANT

Name: LITTLE JOEYS PIZZA RESTAURANT
Address: 8602 SW SR 200, OCALA, FL, 34481, US
Rating: 42.3

8602 SW SR 200, OCALA, FL 34481

License #5201884

🍕 Pizza/Italian ℹ️

42.3 Grade F / 100

Failing Health Score

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Latest inspection

September 28, 2026 · 12 findings · 3 critical

Complaint Full

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Quick take

LITTLE JOEYS PIZZA RESTAURANT in OCALA currently holds an InspectFL Health Score of 42.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on September 28, 2026. Across those visits, inspectors documented 84 total violations — 12 critical, 14 major, 58 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 17, 2025

The latest inspection on September 28, 2026 shows 12 observation rows: 3 critical, 3 major, and 6 minor.

Official recordInspection data quality

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Inspection coverage

86%

Inspector notes

Coverage note

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LITTLE JOEYS PIZZA RESTAURANT has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging from oven door handle at cookline. Manager removed the tongs from the area during this inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. 1. Can opener blade on prep table soiled with old food debris. 2. Interior of microwave in server station soiled with food debris.
[36-50-4] Unclean building components, attachments or fixtures. Several dusty walls and ceiling tiles in kitchen near entrance.
[41-10-4] Toxic substance/chemical improperly stored. Several bottles of dish soap stored on top shelf of clean dish rack in warewash area. Manager removed the chemicals from the shelf during this inspection.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup of coffee stored on prep table in server station. An employee removed the coffee from the area during this inspection.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Gap with light showing at bottom of exterior door in back of kitchen.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At room temperature on top of refrigerated make-table: garlic butter (64F - Cold Holding). Manager confirmed that the garlic butter was made with real butter and moved the butter to the freezer to rapidly cool to 41F.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Employee phone stored in prep table at cookline. 2. Employee phone stored on shelf above prep table in server station. Both were removed during this inspection.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. 1. Employee at cookline touched their personal phone and then wiped down the table with a wiping cloth, then proceeded to stir a pot with a spoon without first washing hands. The employee washed their hands during this inspection. 2. An employee touched their personal phone, then handled clean plates with the same hand without washing hands. Manager had the employee wash hands during this inspection.
[36-51-4] Building components, attachments or fixtures in poor repair. 1. Several broken and/or missing floor tiles throughout kitchen. 2. Gaps along wall tiles and cove moulding in several areas throughout kitchen.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Two new employees working in kitchen without proof they have been informed of their health reporting responsibilities. Inspector provided manager a new copy of the employee health reporting agreement during this inspection.
[31A-11-4] Handwash sink used for purposes other than handwashing. 1. Jug being filled with water at handwash sink near cookline. Manager removed the jug from the sink during this inspection. 2. Spoon down inside handwash sink in server station. Inspector removed the spoon from the sink before washing hands.

Disposition: Met Inspection Standards
[16-03-4] Accumulation of debris inside warewashing machine. Dish machine next to three compartment sink.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. CO2 tank in wait station.
[14-05-4] Cardboard used to line food-contact shelves. Cardboard used to stack salads in wait station reach-in cooler. Employee removed cardboard during inspection.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic ceiling tiles used throughout the kitchen.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout the kitchen and wait station.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots stored in dish area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on kitchen prep table. Employee removed phone during inspection.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station.
[14-11-5] Equipment in poor repair. Handle for kitchen reach-in freezer.
[08B-38-4] Food stored on floor. Cases of cooking oil and soda stored on floor in back storage area.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven. Employee placed tongs on top of oven.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixture in dish area. Light fixtures in back storage area.
[25-05-4] Single-service articles improperly stored. To go containers on kitchen shelf not inverted. Employee turned containers over. To go cups stored on floor in storage shed behind restaurant. Employee placed cups on shelf.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand washing sink in mens restroom slow draining.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen put on gloves and handled food on the cook line. Employee washed hands and changed gloves.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hair and proceeded to handle clean dishes without washing hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over marinara sauce in reach-in cooler next to three compartment sink. Employee placed eggs on bottom shelf.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler across from pizza oven: mozzarella cheese (46F - Cold Holding); sausage (45F - Cold Holding); ricotta cheese (70F - Cold Holding). Employee stated items placed in cooler two hours prior to temperature being taken. Employee moved items to reach-in freezer to reduce temperature to 41F, mozzarella cheese (41F - Cold Holding); sausage (40F - Cold Holding); ricotta cheese (40F - Cold Holding)
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Pizza stored in front counter display case. Employee stated pizza placed in case one hour prior to temperature being taken. Employee placed proper time marking on pizza.
[01C-10-4] Clams/mussels/oysters tag removed from original container prior to container being emptied. Clams stored in reach-in cooler next to three compartment sink. Employee placed proper tag in container of clams.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line reach-in cooler stained. Deflector plate inside of ice machine in back dry storage area stained. Blade of can opener on kitchen prep table soiled with old food debris.
[31A-11-4] Handwash sink used for purposes other than handwashing. Container stored in kitchen hand washing sink. Employee removed container during inspection.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle of degreaser stored next to back door.

Disposition: Warning Issued
[16-03-4] Accumulation of debris inside warewashing machine. Dish machine next to three compartment sink.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. CO2 tank in wait station.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles used throughout the kitchen.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents throughout the kitchen.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna thawing in reach-in cooler next to cook line.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table across from salad reach-in coolers. Employee removed drink during inspection.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knives stored between end of table and bracket on prep table across from dish machine.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water, 98F. Employee turned burner on to heat water.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixture in dish area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents greasy. Area behind soda nozzles in wait station.
[25-05-4] Single-service articles improperly stored. Case of straws stored on floor in shed behind building.
[08B-12-5] Stored food not covered. Stuffed clams stored in reach-in freezer across from kitchen ice machine.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket in wait station, 200 ppm. Manager added water bucket, 50 ppm.
[02D-01-5] Working containers of food removed from original container not identified by common name. Containers of food stored on cook line. Employee placed labels on containers.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine next to three compartment sink, 0 ppm.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package, Tuna thawing in reach-in cooler next to cook line.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from steam table. Interior of microwave on shelf above reach-in cooler across from steam table.
[31A-09-4] Handwash sink not accessible for employee use at all times. Container of water stored in kitchen hand washing sink. Employee removed container during inspection.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle of degreaser stored at end of cook line. Employee placed label on bottle.

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks not adequately secured under ice tea dispenser
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic ceiling tiles in kitchen are not smooth and cleanable
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table in kitchen with grooves with black stains.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting board in kitchen
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Gap under back door to kitchen, light comes through the bottom
[36-17-5] Floor tiles missing and/or in disrepair. Floor tiles cracked in riches by back door.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in upright reach in freezer in kitchen
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cook line soiled with grease
[16-46-4] Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored on the clean ware rack.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Single service takeout trays not inverted in kitchen
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on the back and top ofcontact surface in the ice dispenser at server station. Cutting board on flip-top make table with mold like substance in the grooves in kitchen.
[31A-09-4] Handwash sink not accessible for employee use at all times. Plastic bowl in pizza area hand wash sink. employee removed.